Cheese Ravioli with Mushroom and Spinach Cream Sauce

This is not low fat and was okay on my CD but was SO GOOD! 

Mushroom and Spinach Cream Sauce: 

1 cup mushrooms, rough chopped. I did mine a little small to hide from the little one but the ended up at the bottom of the bowl. 

1 large clove garlic, pressed 

1 tbs olive oil

1/4 cup dry white wine 

1 bag fresh spinach

2 tbs butter

2 tbs cream cheese

1 cup heavy cream 

Salt and black pepper to taste. 

Put olive oil in medium pot over medium heat, add garlic and mushrooms, cook for a few minutes. 

Add wine. Bring to a simmer for 2 minutes. 

Add spinach. Stirring and wilting 

Add S&P

Add cream cheese stirring till melted. 

Turn heat to low and add cream. 

Do NOT drain and juice from veggies out before adding cream! 

Bring to a low simmer for 5 minutes stirring every once in a while. 

Taste and add more S&P if needed. 

While your sauce is getting started get your water ready for your frozen ravioli (fresh is fine too). I find frozen to be quick and easy. 

I served mine with chicken, you can do it with or without. I cut 2 breast in strips, seasoned it with garlic salt, black pepper, basil and parsley and cooked it in a pan. 

Feedback:

My 3 year old ate 2 servings, my husband said it was really good and I really liked it! 

Enjoy! 

~Mrs. Milly~